Easy chicken soup

8 servings
20 minutes
Server is happy with homemade crackers.

Nutritional information per serving: 8 servings
Fat: 28,7 g; carbohydrate: 6,6 g; fiber: 3,6 g; protein: 22,3 g

  • 800 g of chicken mince
  • 2 tablespoons butter
  • 4 tablespoons fresh ginger, grated
  • 1 red chili, finely chopped, seeds
  • 1 large, fresh garlic, finely chopped
  • 1 red onion, finely chopped
  • 8 dl chicken stock or broth
  • 4 dl coconut milk
  • 2-4 tablespoons red curry paste
  • 2 carrots, finely chopped
  • 1 broccoli, in small bouquets
  • 1 dl leeks, finely chopped
  • pepper and salt
  • 1 teaspoon parsley, finely chopped
  • 1 teaspoon thyme, finely chopped


  • Fry the chicken mince in a frying pan and set aside.
  • Melt the butter in a soup pot, add grated ginger, finely chopped chilli, garlic and red onion, and let it fry glossy and soft.
  • Pour over chicken stock (or broth), coconut milk and curry paste (the more tablespoons of curry paste you have in the soup, the stronger it will be).
  • Transfer the cooked chicken meat into the soup and stir well. Let it simmer for 3 minutes.
  • Add the broccoli florets and finely chopped carrot and leek to the soup, and let it continue to cook for 5 minutes.
  • Season to taste with salt and pepper.
  • Take the finely chopped parsley and thyme in the soup just before serving.
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